The public parts of my notebook.
A film about the man who is regarded as the best sushi chef in the world.
“You have to fall in love with your work.”
“You must immerse yourself in your work.”
“The rest is how hard you work.”
“After about ten years, they let you cook the eggs. I had been practicing making the egg sushi for a long time. I thought I would be good at it. I kept messing up. I was making up to four a day. But they kept saying ‘No good, no good, no good.’ I felt like it was impossible to satisfy them. After three or four months, I had made over 200 that were all rejected. When I finally did make a good one, Jiro said, 'Now this is how it should be done.’ I was so happy I cried.”